Recipe by Christine
"This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting."
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plain soy milk
apple cider vinegar
1 1/2 cups
unbleached all-purpose flour
This cake is delicious. I made some replacements though. I was going to put whipped coconut cream on top, so instead of soy milk I put coconut milk (the watery part of the coconut can). Instead of canola oil, I put coconut oil, and instead of white sugar, I put coconut sugar. As flour, I used half whole wheat, half amaranth flour. I skipped almond extract. I definitely recommend this recipe. Thanks!
This was my first vegan cake...delicious! The almond flavoring added just the right touch. I served it with powdered sugar sprinkled on top.
I made this cake for my vegan niece's birthday. Frosted it with a quick vegan chocolate frosting topped with fruit. It was a big hit!
Excellent...I use Zweet to decrease calories...thank you for a wonderful recipe!
I made this for my vegan friend's b-day. Everyone, including non-vegans loved it. I used 2, aluminum round cake pans to make a layer cake. I dropped the temp by 5 degrees, and the cake was done 8 minutes less than the time in the recipe. This paired nicely with a vegan, vanilla buttercream and fresh berries.
I frosted it the night before and promptly refrigerated it. No issues with the cake or frosting. I may try adding vegan cocoa powder next time for a chocolate cake.
I plan on using this recipe for my daughter's smashcake. I replaced the sugar with agave nectar and the oil with pure applesauce. Makes for a yummy and healthier version. A little more suitable for my one year old!!
This cake was really good and moist! We are not vegan (or vegetarian) but this was the only vanilla cake I could find on this site with really good reviews so my 9 year old and I made it. It was a more dense cake but moist. I used almond milk instead of soy and light olive oil instead of canola because that is what we had. Everything else was the same. We used chocolate frosting on top. This will be my new go to vanilla cake!
I made this cake but substituted melted Earth Balance in place of the Canola oil since Canola might contain GMO's...plus I overlooked the 1/4 c of water and the cake turned out AMAZINGLY DELICIOUS! After I poured the cake into the pan and licked the bowl (not literally but you know what I mean-using a spoon ate what stuck to the bowl) & it was SO SO SO good..my rats loved it too! I tore up a paper plate and put small amounts of the batter on the two plates and both rats when after I put it up to their lips-when I went to put it down grabbed onto it!..for Frosting I used a recipe from 'Vegan Cupcakes take over the world' made by mixing 1/2c Earth balance, 1/2c Spectrum, 3.5 cups of organic confectioners sugar, 1 and a half teaspoon of vanilla extract and 1/4th cup of soy milk-all blended well together.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Basic Vanilla Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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